Cook the potatoes in boiling water until tender (10-15 minutes), then drain.
Dry fry the bacon lardons until crisp. Remove from the heat and leave to drain on kitchen paper.
Whilst the potatoes cook, make the dressing: In a small food processor, whizz together the egg with the garlic cloves, lemon juice, Dijon mustard, Worcestershire sauce and the anchovies.
Season to taste, then keep the food processor running and gradually pour in the extra virgin olive oil until the dressing becomes really thick and glossy.
In a salad bowl pour the dressing over the drained potatoes, add the parmesan, bacon and sprinkle with the chives. Mix well and serve.
Cook's tip: In a rush? Substitute the home-made dressing for some Sainsbury's Taste the Difference Caesar dressing.
Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.